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Ginger Sherbet
From Vegetarian cookery, 1891
Serves 11
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
578Calories
7 gProtein
139 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein6.7 g
Carbohydrates139 g
Fiber6.3 g
Sugars79 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium788 mg
Potassium344 mg
Calcium254 mg
Iron24 mg
Magnesium34 mg
Phosphorus77 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A3.9 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate107 mcg
Choline15 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 143. The excerpt below is the record exactly as published.
Ginger Sherbet. Bruise two ounces of the best white ginger ; put it in an earthen vessel mth half a pound of raisins, cut in pieces, and the rind of a lemon, pared very thin ; pour upon it four quarts of boiling water ; cover it, and let it remain till the following day ; then pour off the clear liquor, very carefully, and strain it through a lawn sieve. Put one pound and a half of broken loaf sugar into a pan with the juice of two lemons and two oranges
Cook this with the app: pantry check, scaling, and the assistant.